Sweet Potato Biscuits Recipe

If you’ve ever wondered how to put a fresh twist on classic biscuits, you’re going to adore this Sweet Potato Biscuits Recipe. It’s my go-to for when I want something comforting, slightly sweet, and packed with cozy vibes—all made with simple, wholesome ingredients you probably already have in your kitchen. Stick around and I’ll share everything you need to nail these fluffy vegan beauties every single time!

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Ingredients You’ll Need

Each ingredient in this sweet potato biscuits recipe plays a key role in getting that soft, flaky biscuit texture without any fuss. Plus, you’ll find that getting good quality stuff makes all the difference when you want these to shine.

• Sweet Potato: Using pureed or well-mashed sweet potato brings natural moisture and sweetness; be sure to cook it until soft for a smooth texture.
• Plant-Based Milk: Choose unsweetened almond, oat, or soy milk to add creaminess without extra sugar.
• Salt: Just a pinch to enhance all the flavors without overpowering.
• Flour: All-purpose works great, but whole wheat adds a nuttier flavor and more fiber if you prefer.
• Baking Powder: The secret to fluffy biscuits — make sure yours is fresh and powerful.
• Vegan Butter or Coconut Oil: Use chilled for that perfect flaky crumb, and don’t substitute with room-temp fats.

Variations

One of my favorite things about this Sweet Potato Biscuits Recipe is how easy it is to tweak—whether you’re craving something savory, a little spicy, or even a touch sweet. Don’t hesitate to play around and make it your own.

• Add Herbs: Mix in fresh rosemary, thyme, or sage for a savory upgrade that pairs wonderfully with stews or roasted veggies—I often add a tablespoon of chopped herbs to the dry ingredients.
• Spice It Up: A pinch of cinnamon or nutmeg complements the sweet potato’s natural sweetness, especially if serving with breakfast or brunch.
• Gluten-Free Swap: Use a 1:1 gluten-free flour blend for a quick adaptation; just watch the dough’s consistency and add a splash more plant milk if too dry.
• Cheesy Twist: For a non-vegan option, fold in shredded sharp cheddar for an irresistible combo of flavors my family aced on their first try.

How to Make Sweet Potato Biscuits Recipe

Step 1: Whip Up That Sweet Potato Mixture

Start by peeling and boiling or baking your sweet potato until it’s super soft—think fork-tender. Then mash it thoroughly or blend for that silky smooth texture. I like whisking it together with my plant-based milk until there are no lumps; it makes the dough even easier to handle. This step really sets the stage for the moistness of the biscuits.

Step 2: Mix Dry Ingredients and Incorporate the Vegan Butter

In a medium bowl, sift the flour, baking powder, and salt. This lightens the mixture and ensures that your biscuits will rise just right. Now, here’s a trick I discovered—cut your cold vegan butter (or coconut oil if that’s what you’re using) into small cubes and chill it before mixing. Then, using a pastry cutter or your fingertips, work the butter into the flour until you get a crumbly texture that resembles coarse meal. This little step is what helps the biscuits flake.

Step 3: Combine Wet and Dry, Then Shape

Fold the flour mixture into your sweet potato mash. Don’t overdo it—just enough to bring everything together into a soft dough. Over-kneading can make the biscuits tough, and no one wants that. Use an ice-cream scoop or spoon to drop dollops onto a greased or parchment-lined baking sheet. Gently press down each dollop so they hold their biscuit shape but stay fluffy.

Step 4: Bake and Cool

Bake at 400°F for about 20 minutes, until the tops turn golden and a toothpick in the center comes out clean. Let them cool on a wire rack for a few minutes—you’ll notice they get even more tender as they rest. This is my favorite part because the kitchen smells incredible and you get to anticipate that first buttery bite!

How to Serve Sweet Potato Biscuits Recipe

Garnishes

I love brushing these biscuits right out of the oven with a little melted vegan butter mixed with maple syrup for a subtly sweet glaze. Sometimes, I sprinkle flaked sea salt on top for a contrast that makes each bite irresistible. Chopped fresh herbs like chives or parsley add a lovely pop of color and freshness if you want something savory.

Side Dishes

These sweet potato biscuits are such a crowd-pleaser at dinner—I usually serve them alongside savory dishes like vegan chili, collard greens, or roasted autumn veggies. They’re also perfect with a hearty lentil stew or as part of a Sunday brunch spread with tofu scramble and fruit.

Creative Ways to Present

For special occasions, I like to stack the biscuits in a rustic basket lined with a linen napkin, adding fresh sprigs of rosemary or thyme for a homey touch. You can even slice them in half and turn them into mini sliders with your favorite vegan sausage and sauce—my friends always rave about these little bites!

Make Ahead and Storage

Storing Leftovers

I keep leftover biscuits in an airtight container at room temperature for up to two days, but honestly, they rarely last that long in my house. If you want to keep them longer, refrigeration is fine—just make sure to warm them up before serving to bring back the softness.

Freezing

Freezing these biscuits is a game changer! I freeze them on a baking sheet individually before transferring to a freezer-safe bag. This way, they don’t stick together, and you can grab a few whenever those biscuit cravings hit. Just thaw overnight in the fridge or pop them right in the oven from frozen.

Reheating

To keep that fresh-baked texture, I reheat biscuits in the oven at 350°F for about 10 minutes or until warmed through. Microwaving works in a pinch but tends to make them a bit chewy—oven warming is definitely worth the few extra minutes.

FAQs

Final Thoughts

This Sweet Potato Biscuits Recipe has become such a beloved staple in my recipe box because it brings together simplicity, flavor, and comfort in every bite. I remember the first time I made them—they stole the show at a family dinner and instantly became a requested dish. I genuinely hope you enjoy making and sharing these biscuits as much as I do; once you try them, I think you’ll agree they’re a sweet little upgrade to your biscuit game!

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